Paula Deen’s Amazing Chicken Casserole
A cozy, creamy baked chicken pasta casserole with a silky cheese sauce, tender bites of chicken, and a golden bubbly top—perfect for easy weeknight dinners and quick family meals.
Ingredients
- 2 cups cooked chicken, cut or shredded
- 4 cups cooked pasta (penne, cavatappi, or rigatoni)
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- 1 cup milk
- 3 cups grated cheese (cheddar, Colby jack, Swiss, or a combo), divided (reserve 1/2 cup for topping)
- 1/2 teaspoon red pepper flakes
- salt and black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, melt the butter. Add the chopped onion and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30 seconds.
- Sprinkle in the flour and cook, stirring, for about 1 minute to form a roux.
- Slowly whisk in the milk, then whisk in the sour cream. Simmer gently, stirring, until the sauce thickens, 3–4 minutes.
- Reduce heat to low and stir in 2½ cups of the grated cheese until melted and smooth. Season with red pepper flakes, salt, and black pepper to taste.
- Add the cooked chicken and cooked pasta to the skillet and toss until evenly coated in the cheese sauce.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the reserved 1/2 cup cheese over the top.
- Bake for 20–30 minutes, until the casserole is bubbling and the top is lightly golden. Let rest 5–10 minutes before serving.
Nutrition
Serving: 1peopleCalories: 480kcalCarbohydrates: 35gProtein: 28gFat: 24gSaturated Fat: 14gSodium: 650mgFiber: 2gSugar: 4g
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